Sweet Potato and Black Bean Bowl
This bowl is a hearty vegetarian (and easily vegan) meal featuring roasted sweet potatoes, spiced black beans, fresh vegetables, and a creamy lime yogurt or tahini dressing. It’s nutritious, filling, and perfect for lunch, dinner, or meal prep.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings:4
Ingredients
For the Roasted Sweet Potatoes
2 medium sweet potatoes, peeled and cubed
2 tbsp olive oil
1 tsp smoked paprika
½ tsp cumin
½ tsp chili powder
½ tsp salt
For the Black Beans
1 can (15 oz / 425 g) black beans, drained and rinsed
1 tbsp olive oil
1 garlic clove, minced
½ tsp cumin
½ tsp oregano
¼ tsp salt
For the Bowl Base & Toppings
2 cups cooked rice, quinoa, or farro
1 cup baby spinach or shredded lettuce
1 cup cherry tomatoes, halved
1 small avocado, sliced
¼ red onion, thinly sliced
Fresh cilantro, chopped
Lime wedges
For the Dressing
Option 1 – Lime Yogurt Sauce:
½ cup Greek yogurt
Juice of 1 lime
1 tbsp olive oil
1 tbsp fresh cilantro, chopped
Pinch of salt
Option 2 – Creamy Tahini Dressing (vegan):
3 tbsp tahini
1 tbsp lemon juice
1 tsp maple syrup or honey
2–3 tbsp water
Pinch of salt
Instructions
1. Roast the Sweet Potatoes
Preheat oven to 400°F (200°C).
Toss sweet potato cubes with olive oil, smoked paprika, cumin, chili powder, and salt.
Spread on a baking sheet and roast 25–30 minutes, flipping halfway, until golden and tender.
2. Prepare the Black Beans
In a skillet, heat olive oil over medium heat.
Add garlic, saute 30 seconds.
Stir in black beans, cumin, oregano, and salt.
Cook 4–5 minutes until warmed through and fragrant.
3. Make the Dressing
Whisk ingredients for chosen dressing until smooth. Adjust thickness with water if needed.
4. Assemble the Bowls
Divide rice or quinoa among 4 bowls.
Top with roasted sweet potatoes, black beans, spinach, tomatoes, avocado, and onion.
Drizzle with dressing and garnish with cilantro.
Serve with lime wedges on the side.
Notes & Tips
Meal prep: Roast potatoes and cook beans in advance. Store separately and assemble bowls as needed.
Protein boost: Add grilled chicken, halloumi, or a fried egg on top.
Make it spicier: Add jalapenos, hot sauce, or chipotle to the beans.
Grain swap: Try couscous, bulgur, or cauliflower rice for variety.
Frequently Asked Questions
Q: Can I serve this cold?
Yes – it works as a chilled grain salad bowl too.
Q: Can I use canned sweet potatoes instead?
Fresh roasted sweet potatoes give the best flavor and texture.
Q: How do I make this oil-free?
Roast sweet potatoes with vegetable broth instead of oil, and skip oil in beans/dressing.
Nutritional Information
Calories: 420
Protein: 13 g
Carbohydrates: 63 g
Fiber: 13 g
Fat: 14 g
Saturated Fat: 3 g